Food Network
Home> Recipes> Appetizer>
Chorizo and Goat Cheese Quiche Recipe

Chorizo and Goat Cheese Quiche

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 26

Showing 11-20 of 26

Sort by:

Newest

  • on May 16, 2011

    Flag

    I've made many, many quiches in my time and this is by far the best. The combination of spicy chorizo, creamy goat cheese and rich jalapeno pesto is in perfect balance. Other reviewers commented that the filling is too much for one quiche - note that Bobby calls for a 2" deep tart pan. To make a conventional quiche in a pie pan, cut the ingredients in half. Like some others, I was concerned about the heat level of 6 jalapenos in the pesto so I cut it down to 4. Turns out that roasting and seeding the jalapenos takes away most of the heat while leaving a wonderful roasted pepper flavor. The pesto was not hot. Next time I'll bump it up to 6 jalapenos to give it even more flavor. I should have known that Bobby was right. :-

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2011

    Flag

    This was a very good recipe and easy to make. it definitely makes two quiches if you use frozen pie shells (I used marie callender's. I could not find fontina cheese, so i just used packaged italian blend cheese. Do not substitute the cojita or goat cheese though. Next time, I think i will try to make it in a deeper pan, think it would come out better. I like the jalapeno pesto sauce, but it is very good without it too. About an hour of prep time and about an hour to cook. Also, i used Pork Chorizo instead of beef because it seems to have more flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2011

    Flag

    I loved the quiche! I especially loved the pesto and I made it with all 6 jalapenos. I made the tart dough and pesto the day before just to save time. I thought the dough was good but I'm not sure what the lard added. However the pester mellowed so nicely that I recommend doing it a day ahead of serving just to let the flavors meld. Good job and I will be doing this dish again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2011

    Flag

    This quiche recipe is outstanding--good work, Bobby! The Fontina and Mexican cheeses made for a really smooth and creamy quiche but what took it over the top was the goat cheese and chorizo—yum! I did not think we would like the jalapeño pesto at first because it seemed too strong but it made the perfect foil to the creamy goodness of the quiche. Admittedly, I cut the number of jalapeños from six to four but it was still plenty strong. Tonight was a night of new dishes. We started with the quiche and made quinoa as well which turned out to be a nice pairing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 17, 2011

    Flag

    Amazing flavor, even if I used pancetta instead of chorizo. I don't know why people keep on saying that it's enough for 2 quiches...it's not. It's enough for 1 if you use the right pan : a deep dish pan.
    After 50 min the custard was far from setting, so I used Tyler Florence method for deep dish quiche, I covered with a foil until set and it took a total of 1h20-1h25. May be Bobby Flay used a professional convection oven for that recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 17, 2011

    Flag

    I just finished my second piece of this Incredible Quiche, eating this you know why Bobby is an Iron Chef and so successful! The quiche is a real out of the box design, those lumps of goat cheese are just so creamy and delicious.
    I love pesto so that is a no brainer BUT Bobby's recipe calls for 6!!! Jalopenos, insane we made it with one and I could go for two, but this is all about tolerance and taste. This again is a fantastic quiche that will be on our dining table a lot.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 16, 2011

    Flag

    We couldn't find a 2" tart pan. Used a 11X1.5" but wouldn't hold all of the filling mixture. Also used an overly spicy chorizo which overpowered everything and conflicted with the pesto. Will try to make this again using a 2" tart pan and different chorizo because for the life of m can't understand why this recipe won the throwdown.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 05, 2011

    Flag

    This is great and I've used diff. combos of cheese according to what I have on hand. I would go light on the chorizo, too, so it doesn't take over the cheeses in flavor (esp. if you're using really nice cheeses like the fontina & goat cheese The crust is very good, esp. if you have a food processor. Have used store bought I had on hand at times, but don't use graham cracker crust if that's all you have on hand :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 10, 2010

    Flag

    Delicious! I used monterey jack and cheddar instead but turned out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 02, 2010

    Flag

    I loved this! It was my fiance and my first time to make quiche. We didn't have access to a lot of the ingredients so we had to modify it a bit. We used Monterrey Jack in replacement of the fontina, and couldn't even find the other cheese. We also used a Pilsbury frozen pie crust instead of making our own. The pesto was amazing and I will be definitely using it for other things! A new favorite of ours! Look forward to eating the rest tomorrow for lunch. :-

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.